Instructions: Bring broth to boil, add milk and bring to boil again; add noodles and cook on low heat for 20 minutes after it begins to boil. Season with salt and pepper; add butter. Mix chicken and eggs into noodle mixture. Pour into two 9" x 13" baking dishes and cover top with cut out biscuits (see below) or pie crust. Bake at 400 F about 20 minutes until biscuits are brown. When done, spoon broth over biscuits and serve hot.

Serves about 24. Can be frozen before baking (if freezing, omit biscuits until after thawing). I often bake one and freeze the other.

Biscuits:
Blend dough, then roll out 1/2" thick and cut with 2" cookie cutter. Brush tops of biscuits with milk before baking.

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